Looking for a nice main meat course that will stay good throughout the evening in a chafing dish, but not sitting in a sauce. Ideas?

Ooh, or perhaps beef satay served with a peanut sauce?

Well, since you're running the risk of the meat drying out over time in the chafing dish, and you don't want a sauce, you'll probably want to go with a pretty fatty cut of meat. Pork shoulder comes to mind--not the height of elegance, but incredibly delicious and succulent.

I often serve med rare beef cubes that have been char grilled on skewers. Then I serve either a blue cheese fondue, Bernaise or mushroom sauce on the side. The meat holds incredibly well, the sauces can be held on a higher flame and it doesn't fall apart or get tough.